James and Lucy Smart have been using traditional processes to cure, smoke and air dry their insane range of salami, chorizo, bacon and air dried hams and even Nduja! It is insanely delicious!
At The Real Cure they use free range, outdoor reared native breed pigs including Gloucester Old Spots, grass fed Aberdeen Angus beef and wild deer from Dorset to produce their multi-award winning British charcuterie. You should definitely check them out as they are the perfect addition to any BBQ alongside a MR.G. Alternatively use their homemade smoked Nduja to make any pasta dish an absolute knock out!